Red velvet crinkle cookies taste just like the cake! Make the cookies from scratch using this easy recipe to impress your friends and family for Christmas.
We’re in the final stretch before Christmas! Which cookie are you still wanting to make before Santa gets here? I made red velvet crinkle cookies from scratch and they are heavenly.
When you’re in the final countdown before Christmas, you only have so much time left to get things done. I’m usually a fan of no bake recipes, but these cookies are easy enough to get done if you’re on a time crunch.
These cookies taste just like red velvet cake, but have the chewy consistency of a cookie. Make them with a couple tablespoons of cocoa powder, a touch of white vinegar and a few drops of red food dye to get that distinctive red velvet taste.
When a cookie tastes like cake, it’s hard to say no to just one!
I hope you enjoy these red velvet crinkle cookies! They are a favorite not only around the holidays, but for Valentine’s Day too!
- 1 3/4 cups (218 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1/4 cup (50 g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 teaspoon red food coloring (preferably gel)
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl using a hand mixer, combine butter, sugar and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add vanilla, vinegar and red food coloring, and mix until combined, about 1 minute scraping down the sides as necessary.
- With the mixer on low, slowly add the flour cocoa mixture. Mix just until combined.
- Cover dough with plastic wrap and chill for 1 hour.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Shape the dough into 1-inch balls and place on prepared baking sheet about 1 1⁄2 inches apart. Once the baking sheet is full, roll the balls in confectioners’ sugar and place back on the baking sheet.
- Bake cookies for 10 to 12 minutes, or until the edges are set and the cookies look cracked. Allow to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.